2 each 8 oz boned, skinless chicken breast, s
2 tbsp chicken bouillon
1 tbsp soy sauce
1 garlic clove, crushed
3/4 tsp salt
2 tsp cornstarch
2 tbsp lemon juice
1/4 cup plus
1 tbsp cider or rice vinegar
1 cup canned pineapple chunks, no sugar a, dded
1/2 cup grated carrot
1 medium green pepper, cut into
1 1 1/2 squares
1 tsp grated lemon rind
1 cup shredded lettuce
Directions
Preheat broiler. Wash chicken and wipe dry. Combine bouillon, soy
sauce, garlic and salt in a shallow dish. Place chicken in marinade
and spread with fingers. Let stand 15 minutes, turning occasionally
so that entire surface of chicken gets coated. Broil on rack 4 inches
from heat, turning once until done on both sides. While chicken is
broiling, prepare the sauce: Stir cornstarch into lemon juice;
combine with water and vinegar in a saucepan. Add pineapple, carrot,
green pepper and lemon rind. Bring to a boil. Lower heat and simmer
until thickened. When chicken is broiled, place on two individual
serving plates. Pour Lemon-pineapple sauce over chicken. Serve
immediately with a border of shredded lettuce. From Weight Watchers
International Cookbook. From: Terri St.Louis Date: 09-26-93
Servings: 2 servings
Lemon Pineapple Chicken~ Peking Style Recipe brought to you by Recipe Ideas
Categories: Apple; Chicken; Fruit; Poultry; Weight Watchers
The History of Recipes
We are able to read the history of meal recipes way back into antiquity, at least as far back as early Egypt, and maybe even further. Having said that, generally, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
As we move into The time of the romans around 25BC a roman called Apicius compiled a number of documents detailing recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were separated into starters, main meal and dessert, a style of dining still practiced today. He also informs us how the ancient cooks made use of a good variety of spices and herbs, including some familiar names for example thyme, mint and dill. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from the holy lands, including spices such as parsley and basil. These new foods and spices was responsible for an eruption in publications on food, many of which are now in academic collections. By the advent of the 20th century, cookery books were in great demand, mostly as a result of better eduction, increased leisure time and having more money to spend. |
We hope you enjoy this Lemon Pineapple Chicken~ Peking Style recipe.
